Tuesday, October 30, 2012

Roasted Sweet Potato

Here is an amazing TED talk about food and how much of it we waste around the world.  If we all do our little bit by trying to use the food we have in our fridges and our pantries, we can make a difference.

This blog is also a desperate effort to tempt my 6 year old and 2 year old to eat more vegetables.  

With shame, I admit that we were spoken to by our pediatrician about my 6 year old's weight.  He is weighing more than he should at the young, tender age of 6.  The doctor informed me that half of his plate should be fruits and vegetables, and if he wants seconds, it should only be fruit and vegetables.  Again, with humiliation I admit that this results in a huge change for me and my family, but here we go, into a world of better and healthier eating.   If my son eats the food, it passes the Alex test.

How about roasted sweet potatoes?  Pass the Alex test?  See below:

Roasted Sweet Potato
 Adapted from  Moosewood Restaurant Low-Fat Favorites Cookbook

1 sweet potato
1 tablespoon oil
1/4 teaspoon salt
1/2 teaspoon ground cumin
pepper to taste
Chopped, fresh herbs of your liking, such as rosemary, thyme or marjoram

1) If the skins are smooth and firm, keep them on.  If they are anything but that, peel the suckers.

2) Cut them into chunks, sticks, slices or half moons.

3) Gather the herbs, cumin, olive oil and salt

4) In a bowl, toss the sweet potato pieces with the olive oil, cumin, herbs and salt.

5) Spread onto a lightly oiled baking sheet and sprinkle with black pepper

6) Bake in a 400 degrees Fahrenheit oven, stirring once or twice, until the sweet potatoes are tender and crisping on the edges, 15-30 minutes

7) With the goats cheese from the kale salad (I told you there were going to be big changes in our family, and there are indeed), Alex consumed 3 of these half moon sweet potatoes, only 2 washed down with milk.  One was sans milk.  I would call this recipe a PASS of the Alex test!  Whoop, whoop!

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